Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 3 Long slender zucchini - trimmed, cut into Quarters lengthwise and sliced

  3. 1/2" thick Kosher salt - to taste

  4. 1 teaspoon 5ml Dried oregano

  5. 1 teaspoon 5ml Ground cumin Kernels from

  6. 2 ears fresh corn

  7. 2 Poblano peppers - (to 3) - roasted, peeled, Seeded and diced

  8. 3 Tomatoes - diced (large) Freshly-ground black pepper - to taste

  9. 1 1/2 cups 355ml Shredded Colby Longhorn or Monterey Jack cheese

  10. 3 tablespoons 45ml Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the olive oil in a deep saute pan over medium-high heat. Add the zucchini and one-half teaspoon salt and cook 5 minutes, stirring often, until the zucchini starts to soften. Add the oregano and cumin and cook, stirring constantly, until well coated, 2 to 3 minutes longer. Lower the heat to medium and stir in the corn, poblanos and tomatoes. Cook, stirring often, until all the vegetables are soft but not mushy, about 15 minutes (add a little water to the pan if the vegetables get too dry). Just before serving, stir in the pepper, cheese and cilantro. This recipe yields 4 to 6 servings. Each serving: 239 calories; 11 grams protein; 18 grams carbohydrates; 5 grams fiber; 15 grams fat; 7 grams saturated fat; 30 mg. cholesterol; 196 mg. sodium.


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